| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Casseroles | 8 | Servings | ||
INGREDIENTS
| 6 | Sweet potatoes | |
| 1 1/2 | c | Whole cranberry sauce |
| 3 | T | Sherry |
| 1/4 | c | Brown sugar, lightly packed |
| 1/4 | t | Nutmeg |
| 1 | T | Cornstarch |
| 1/2 | c | Water |
| 2 | T | Butter |
INSTRUCTIONS
Boil sweet potatoes for 20-25 minutes, cool, peel and slice them into a 13" x 9" x 2" baking pan. Preheat oven to 350 degrees. Combine cranberry sauce, sherry, brown sugar and nutmeg in a saucepan. Add water to cornstarch and mix well. Add to saucepan, bring to a boil and cook over low heat for 5 minutes. Stir in butter until melted. Pour sauce over potatoes and bake uncovered for 25 minutes. Serves 8 Both recipes from Creme de la Creme - published by the art gallery of Brant. Posted to EAT-L Digest 06 Sep 96 From: Pat Belanger <[email protected]> Date: Sat, 7 Sep 1996 10:51:07 -0700
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 7.6mg
Sodium: 18.3mg
Potassium: 28.8mg
Carbohydrates: 28.3g
Fiber: <1g
Sugar: 26.4g
Protein: <1g